Cut prep and cleanup time by turning the feast’s centerpiece inside out. Serves 4.
1 lb. 3 sticks 1
5 Tbsp. 1
turkey breast, cooked celery, diced medium carrot, coarsely chopped medium onion, coarsely chopped butter 6- oz. package seasoned stuffing mix dried cranberries
AT HOME Cut turkey into ½-inch cubes or shred with a fork. Put in a zip-top bag and freeze.
Before your trip, put frozen turkey bag in the middle of your pack to keep it cool (cook on day one). Pack butter in a leakproof container. Store dried cranberries in one zip-top bag and whole carrot and celery in another. Pack whole onion. Pack stuffing in its original package.
IN CAMP If turkey is still frozen, let thaw. Meanwhile, chop vegetables. Heat 1 Tbsp. butter in a nonstick skillet over medium heat, add veggies, and sautŽ for 8 minutes or until onion is translucent. Add turkey. Cook for 2 more minutes, or until turkey is warmed through and onion begins to brown.
Heat 1 ½ cups water and 3 Tbsp. butter in a pan until water boils and butter melts completely. Reduce heat to low and stir in stuffing mix, vegetables, and turkey. Remove from heat, add cranberries, and serve. TIP Out for a few days? Instead of turkey, sub in dried, cured turkey sausage.